Quick and Easy Falafel (with Canned Chickpeas)
A simple and quick recipe for making falafel using canned chickpeas, perfect for a Mediterranean-inspired meal.
Ingredients
Falafel
- 1canchickpeas
- 1small onion
- 3clovegarlic
- 2tbspfresh parsley or coriander
- 1tspcumin powder
- 1tsppaprika
- 1/4tspbaking powder
- 3tbspall-purpose flour or chickpea flour
- Salt and pepper to taste
- Oil for frying
How to make Quick and Easy Falafel (with Canned Chickpeas)
Prepare the Falafel Mixture
In a food processor, combine the chickpeas, onion, garlic, parsley or coriander, cumin, paprika, baking powder, flour, salt, and pepper. Pulse until the mixture comes together but is still slightly coarse. Avoid over-processing to maintain some texture.
Shape the Falafel
Scoop out small portions of the mixture and shape into balls or patties using your hands. If the mixture feels too wet, add a bit more flour.
Cook the Falafel
Heat a generous amount of oil in a skillet over medium heat. Pan-fry the falafel balls or patties for 2-3 minutes per side, until golden brown and crispy on the outside. Transfer to a plate lined with paper towels to drain excess oil.
Serve
Serve the falafel hot in pita bread, as part of a wrap, or alongside rice. Pair with the cucumber and tomato salads, and drizzle with your choice of tahini sauce or tzatziki.
Tips & Tricks
For crispy falafel, use baking powder for a fluffy interior and fry over medium heat to avoid burning the outside while keeping the inside undercooked.
For the best results, soak dried chickpeas overnight and use them raw for a more traditional texture.
The uncooked falafel mixture can be stored in the fridge for up to 2 days or frozen for longer.
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia